User Rating

I used andouille sausage in this stew, but another smoked sausage, such as kielbasa or a chicken sausage could be used as well. The stew is made with ingredients you probably have on hand, and it's a snap to cook in the oven. 

See Also

Crockpot Sausage Stew

Sausage Spinach Soup

Andouille Sausage Hot Pot

Ingredients

• 8 medium white or red potatoes, peeled and cut into 1-inch cubes, about 4 cups
• 1 1/2 cups coarsely chopped onions
• 1 large green bell pepper, cut in 1-inch pieces
• 1 large red bell pepper, cut in 1-inch pieces
• 2 ribs celery, cut in 1-inch slices
• 1 1/2 pounds smoked sausage, such as andouille or kielbasa, sliced about 1/2 to 1 inch thick
• 3 tablespoons olive oil
• 2 tablespoons dried leaf basil
• 1 teaspoons salt, or to taste
• 1 teaspoon pepper
• 2 cups heavy cream
• 3 tablespoons cornstarch
• 3 tablespoons cold water

• Prep Time: 15 minutes
• Cook Time: 78 minutes

• Total Time: 93 minutes
• Yield: Serves 8

Preparation

Place potatoes in an oven-safe Dutch oven, large casserole dish, or large baking pan. Add onions, peppers, celery, and sausage; toss gently. Combine oil, basil, salt and pepper. Pour over the meat and vegetables; toss well.

Cover and bake at 350 degrees for 45 minutes; stir. Add the heavy cream; cover and bake for about 30 minutes longer or until the potatoes are tender.

In a measuring cup or small bowl, combine the cornstarch and water; stir into stew.

Place the stew on the stove top and bring to a boil, stirring until thickened. If using a casserole dish, stir, cover, and put it back in the oven for a few minutes. 

Serves 8.

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